Conchas 🐚
Ingredients:
Concha Dough:
3-3/4 cups + 2 Tbsp. all-purpose flour, divided, + more for dusting
1/3 cup granulated sugar, + more for dipping
1 (1/4 oz.) envelope active dry yeast
3/4 tsp. fine sea salt
3/4 cup unsalted butter, melted
1/4 cup whole milk
4 large eggs, beaten
Egg wash, for brushing
Topping Dough:
3/4 cup all-purpose flour
1/2 cup vegetable shortening
3/4 cup powdered sugar
1/2 tsp. baking powder
1/4 tsp. fine sea salt
1/2 vanilla bean pod, seeds scraped and pod discarded
Food coloring as needed.
Detailed Steps:
Stir together 3-3/4 cups flour, sugar, yeast, and salt in a large bowl. Make a well in center, and add butter, milk, and eggs. Using your hands, combine mixture in a circular motion until ingredients are incorporated and a shaggy dough forms.
Transfer dough to a lightly floured surface. Knead, lightly striking dough against surface and adding up to 2 tablespoons flour, a few teaspoons at a time, until dough is smooth and elastic, 6 to 8 minutes.
Place dough in a lightly greased large bowl. Cover with plastic wrap, and let stand at room temperature until slightly risen, about 1 hour and 30 minutes. Chill dough 8 hours or overnight.
To prepare topping combine all ingredients in bowl of a heavy-duty electric stand mixer. Beat on low speed until a smooth dough forms, about 2 minutes. Wrap dough in plastic wrap, and let stand at room temperature until ready to use.
Divide concha dough into 12 (about 2 3/4-ounce) pieces, and shape into balls. Place dough balls on two parchment paper–lined baking sheets, and brush lightly with egg wash.
Preheat oven to 350°F.
Divide topping dough into 12 (about 3/4-inch) balls. Working with 1 ball at a time, use fingers of both hands to pass ball back and forth until it flattens into a 3-inch circle.
Top each concha dough with a topping dough, gently pressing until molded around each. Mark tops by gently pressing with a 4-inch-round shell-pattern mold (or use a knife to make a shell pattern).
Dip conchas, shell side down, in granulated sugar, and return, shell side up, to baking sheet, spacing conchas at least 3 inches apart. Let stand, uncovered, at room temperature, until slightly risen, about 2 hours.
Bake conchas in preheated oven until dough crevices are golden brown, 20 to 22 minutes. Serve immediately.
Active Time: 45 mins.
Total Time: 13 hrs. 5 mins.
Servings: 12
Conchas, also known as Mexican sweet bread, are a delightful treat often enjoyed with coffee or hot chocolate. The origins of conchas can be traced back to the French brioche, which was adapted by Mexican bakers to create this unique pastry that is loved by many. The iconic shell-like pattern on top is made with a sweet topping dough that contrasts beautifully with the soft and fluffy concha dough. To enhance the flavor of your conchas, consider experimenting with different fillings such as chocolate, vanilla, or cinnamon. You can also play with food coloring to create visually appealing variations that are perfect for any occasion. When baking conchas, it’s essential to ensure that your ingredients are at room temperature for better mixing and dough rising. Kneading the dough until it’s elastic is crucial, as this development of gluten structure provides the signature texture that makes conchas so enjoyable. Once shaped, allow the conchas to rise properly before baking; this helps in achieving a lighter texture. Keep an eye on them while they bake, as the filled dough should achieve a golden brown color without burning. Serving your conchas fresh out of the oven, while they’re still warm, makes for an irresistible experience. These delicious sweet breads can be stored at room temperature for a few days, but they are best enjoyed fresh! Perfect for family gatherings, brunch, or a special treat, conchas are a celebration of flavor that you simply must try.
